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《Chinese Journal of Biotechnology》 2001-05
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Factors of Laccase Producing and Fermentation Conditions by A New White-rot Fungus AH28-2

XIAO Ya\|Zhong 1,2* \ ZHANG Min\+1\ WU Juan\+1\ WANG Yi\|Ping\+1 HANG Jun\+2\ ZENG Wang\|Yong\+2\ SHI Yun\|Yu\+2 1(School of Life Sciences,Anhui University,Hefei 230039,China) 2(School of Life Sciences,University of Science and Technolo  
White\|rot fungus AH28\|2,a newly isolated strain,produced effectively laccase by induction when grown on a synthetic medium.Aromatic compounds of low molecular weight had an inducing influence on laccase production and its isoenzyme compositions.The using of o\|toluidine or syringic acid had the best inducing effect.Cu 2+ concentration in medium had distinguished effect on laccase production.Enzyme activity was notably increased by Cu 2+ and reached the maximum when Cu 2+ final concentration was 5μmol/L.Mn 2+ inhibited the synthesis of laccase.Carbon and nitrogen limitation were not beneficial to laccase synthesis,while high nutrient organic medium was beneficial to the growth of cell and the synthesis of laccase.Using cellobiose as the sole carbon source,the highest level enzyme activity reached 82923.7u/L under the condition of optimum fermentation with ABTS as substrate.This enzyme activity was 2.9\|fold higher compared to the reported data on international references in recent years.
【Fund】: 安徽省自然科学基金资助项目 (982 12 411);; 教委自然科学基金资助项目 (2 0 0 0J10 13)&&
【CateGory Index】: Q814
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